中文介绍

英文解说

中文介绍

粉羊肉锅仔，羊肉类菜谱。

主料：羊前肋精肉、山药各200克；辅料：葱、姜各20克、蛋清2个、红芋粉100克、时蔬6克；

调料：盐6克、鸡精5克、味精5克、黑胡椒粉3克；

粉羊肉锅仔的烹饪制作方法：

1、把羊肉切成条状放入生粉，30分钟后冲漂净，山药洗净切成滚刀块，青菜叶洗净备用；

2、把羊肉放入容器内，加盐、蛋清、红芋粉和成粉条状，放入开水中，再放葱、姜蒸20分钟取出；

3、净锅上火，放葱、姜、高汤，放入蒸好的羊肉，山药调好味倒入锅中即可。

口味特点：鲜香味美。

英文解说

Stewed mutton powder, mutton class recipes.

Ingredients: lamb rib meat before, each 200 grams yam;

Accessories: onions, ginger 20 grams, egg 2, Hongyu powder 100 grams, 6 grams of vegetables;

Seasoning: salt 6 grams, 5 grams of chicken, 5 grams of MSG, black pepper, 3 g;

Powder production methods of cooking lamb Guozi:

1, the meat cut into strips into the raw powder, red drift net after 30 minutes, wash, and cut yam hob, wash cabbage leaves alternate;

2, the lamb into the container, salt, egg white, Hongyu powder and flour into strips, boiling water, add onions, ginger steam for 20 minutes out;

3, the net pot lit, put onion, ginger, broth, add the steamed mutton, yams can into the pot and adjust seasoning.

Taste characteristics: delicious delicious.